If you are craving a delightful Italian classic that’s both comforting and elegant, this Spinach and Ricotta Stuffed Manicotti Recipe is your new go-to dish. Picture tender pasta tubes filled with a creamy, flavorful mixture of spinach and ricotta, topped with luscious layers of marinara and melted cheese. It’s a feast of textures and tastes that will have everyone at the table asking for seconds. Whether it’s a family dinner or a cozy night in, this recipe brings warmth and satisfaction in every bite, highlighting how simple ingredients come together to make a spectacular meal.
Ingredients You’ll Need
Getting started with this recipe is wonderfully straightforward. The ingredients list features familiar, wholesome components that each play an essential role in delivering that perfect balance of creaminess, freshness, and Italian flavor.
- 14 manicotti shells: These tubular pasta pieces become the perfect vessels for the creamy filling.
- 15 oz ricotta cheese: Adds a rich, silky texture and mild tanginess to the stuffing.
- 10 oz frozen spinach, thawed and squeezed dry: Brings vibrant color and nutrient-packed goodness.
- 1 cup shredded mozzarella cheese: Melts beautifully to unite the filling ingredients.
- 1/3 cup grated parmesan cheese: Offers a sharp, salty depth to the mixture.
- 1 large egg: Works as a binder to hold the filling together perfectly.
- 2 cloves garlic, minced: Provides an aromatic punch that wakes up every bite.
- 1/2 tsp salt: Enhances all the natural flavors without overwhelming.
- 1/4 tsp black pepper: Adds subtle warmth and brightness.
- 3 cups marinara sauce: A rich tomato base offering tangy sweetness and moisture.
- 1 tbsp olive oil: Helps grease the baking dish and adds a smooth finish.
- 2 tbsp extra parmesan cheese for topping: Gives the final dish a golden, flavorful crust.
- 1 cup additional mozzarella cheese for topping: Forms a bubbly and gooey melting blanket.
How to Make Spinach and Ricotta Stuffed Manicotti Recipe
Step 1: Cook the Manicotti
Bring a large pot of salted water to a boil and cook the 14 manicotti shells until they are perfectly al dente. This means just tender enough to bite but still firm, so they hold their shape while being stuffed. Drain carefully, rinse under cool water to stop cooking, and lay them out in a single layer on a baking sheet to prevent sticking. This step helps ensure the pasta remains easy to handle for filling.
Step 2: Prepare the Ricotta and Spinach Filling
In a mixing bowl, combine ricotta cheese, thawed and squeezed spinach, mozzarella cheese, parmesan, egg, minced garlic, salt, and pepper. Stir everything until smooth and evenly incorporated. This filling is the heart of the dish — creamy, herby, and packed with flavor that shines through in every bite of the manicotti.
Step 3: Stuff the Manicotti Shells
Fill a piping bag or zip-top bag with the ricotta and spinach mixture, then carefully pipe the filling into each manicotti shell. It’s much less messy than spooning and ensures you get a generous, uniform amount in every tube. Watch the shells fill up, becoming little parcels of cheesy goodness ready to be bathed in sauce and baked to perfection.
Step 4: Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and impart subtle flavor. Spread a cup of marinara sauce evenly across the bottom to create a tomatoey bed where the manicotti will nestle in, absorbing flavors as they cook.
Step 5: Arrange and Sauce the Manicotti
Place the stuffed manicotti in a single layer inside the prepared dish. Pour the remaining two cups of marinara sauce evenly over the top, making sure each shell is generously covered. The sauce not only keeps the pasta moist but also adds a bright, tangy counterpoint to the rich filling.
Step 6: Add Cheese Toppings
Sprinkle one cup of shredded mozzarella and two tablespoons of parmesan cheese over the sauced manicotti. These cheeses will create that irresistible golden, bubbly crust when baked — a crowning glory for this comforting meal.
Step 7: Bake Until Perfect
Cover the dish with foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and lightly golden brown. This step lets the flavors meld perfectly while creating the signature baked cheesy finish of this Spinach and Ricotta Stuffed Manicotti Recipe.
How to Serve Spinach and Ricotta Stuffed Manicotti Recipe
Garnishes
To elevate your presentation, sprinkle freshly chopped basil or parsley over the top right before serving. A light drizzle of extra virgin olive oil adds a glossy touch and richness. These simple garnishes bring freshness and a pop of color that make the dish as visually stunning as it is delicious.
Side Dishes
This dish pairs beautifully with crisp green salads dressed in lemon vinaigrette or garlic-roasted vegetables that complement the creamy pasta without competing with it. Consider garlic bread on the side for those who want to sop up every last bit of sauce — it’s a perfect match for this classic Italian meal.
Creative Ways to Present
For a special dinner, serve each manicotti individually plated with a drizzle of pesto or a sprinkle of toasted pine nuts on top. You can also bake this recipe in smaller ramekins for an elegant single-serving presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Allow your leftover Spinach and Ricotta Stuffed Manicotti to cool completely, then cover it tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, it will keep fresh and delicious for up to 3 days — perfect for a quick reheat on a busy night.
Freezing
If you want to save time later, this recipe freezes beautifully. Assemble the dish and freeze it before baking, covered tightly with plastic wrap and foil. When ready to enjoy, bake it straight from the freezer by adding extra baking time until heated through, ensuring you have homemade comfort ready whenever cravings strike.
Reheating
Reheat leftovers covered with foil at 350°F (175°C) until warmed through — usually about 20 minutes. Alternatively, microwave individual portions on medium power for a couple of minutes, stirring halfway, to keep the filling creamy and the pasta tender without drying out.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly to reduce moisture and chop before mixing it into the ricotta filling. This will prevent excess water from making the filling watery.
Is there a vegetarian option for the marinara sauce?
Most store-bought marinara sauces are vegetarian, but always double-check the label to make sure it doesn’t contain meat or meat-based broth. Alternatively, you can make your own marinara at home with fresh tomatoes and herbs.
Can I prepare the filling ahead of time?
Yes! The ricotta and spinach mixture can be made a day in advance and refrigerated. This actually helps the flavors blend nicely, making cooking day even smoother.
What can I substitute for ricotta if I don’t have any?
You can try using cottage cheese blended until smooth, or a mixture of cream cheese and sour cream for a similar creamy texture. Just be mindful that it may slightly change the taste.
Is this recipe suitable for kids?
Definitely! The creamy, cheesy filling and mild flavors often appeal to children. If you want to sneak in more veggies, you can finely chop additional vegetables like mushrooms or bell peppers into the filling.
Final Thoughts
I truly hope you give this Spinach and Ricotta Stuffed Manicotti Recipe a try — it’s one of those dishes that feels like a warm hug on a plate. With each creamy, cheesy bite surrounded by tender pasta and rich marinara, it’s hard not to fall in love. Perfect for sharing, leftovers, or special occasions, it’s a versatile recipe that never fails to impress and satisfy comfort food cravings.
Print
Spinach and Ricotta Stuffed Manicotti Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 14 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and comforting Italian pasta dish featuring manicotti shells stuffed with a creamy mixture of ricotta cheese, spinach, and mozzarella, baked in a rich marinara sauce with a golden cheesy topping.
Ingredients
Pasta
- 14 manicotti shells
Filling
- 15 oz ricotta cheese
- 10 oz frozen spinach, thawed and squeezed dry
- 1 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce and Topping
- 3 cups marinara sauce
- 1 tbsp olive oil
- 2 tbsp extra parmesan cheese for topping
- 1 cup additional mozzarella cheese for topping
Instructions
- Cook the manicotti shells: Boil 14 manicotti shells in salted water until they are al dente, about 8-10 minutes. Drain the shells and rinse with cool water to stop the cooking process. Lay them out in a single layer to prevent sticking.
- Prepare the filling: In a large mixing bowl, combine the ricotta cheese, thawed and squeezed dry spinach, 1 cup shredded mozzarella, 1/3 cup grated parmesan, the egg, minced garlic, salt, and pepper. Mix everything thoroughly until smooth and well combined.
- Stuff the manicotti: Spoon the filling mixture into a zip-top bag or piping bag for easier handling. Carefully fill each manicotti shell with the ricotta-spinach mixture, being gentle to avoid breaking the pasta.
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil. Spread 1 cup of marinara sauce evenly on the bottom of the dish.
- Assemble the dish: Arrange the stuffed manicotti in a single layer over the marinara sauce. Pour the remaining 2 cups of marinara sauce evenly over the top of the manicotti shells.
- Add cheese topping: Sprinkle 1 cup of shredded mozzarella cheese along with 2 tablespoons of parmesan cheese evenly over the top of the assembled dish.
- Bake the manicotti: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese topping is melted, bubbly, and slightly golden brown.
Notes
- Make sure to squeeze out all excess water from the spinach to prevent the filling from becoming watery.
- Do not overcook the manicotti shells during boiling as they will continue to cook in the oven.
- Using a piping bag to fill the shells makes the process cleaner and easier.
- If fresh spinach is preferred, sauté it first until wilted, cool, and squeeze dry before mixing into the filling.
- The dish can be prepared a day ahead by assembling and refrigerating before baking.
